Dinner Menu
Tuesday, July 15th, 2014
Leaves and Vegetables
“Massaged” Green Kale
peanut butter and sesame dressing, cucumber and garlic scapes
Matty’s Very Limited Sugar Snaps
crème fraiche ranch, bacon, pea shoots and more peas
Woven Roots Young Lettuces
Rawson Brook chevre dressing, apricots and toasted walnuts
Small Plates
Trio of Bean Hummus
split pea and chili, pinto “refrito”, chickpea and tomato
Farm Raised Idaho Trout Pate
horseradish, bagel and rye, pickled egg and red onion
Chicken Liver and Vidalia Onion Mousse
mustard, pickles, toasts and cranberry jam
Frye’s Mango and Curried Bluefish Salad
coconut-cilantro “pesto”
Fried Oyster Tacos
almond romesco, jalapeno, summer slaw, cilantro (12.)
Pasta
15./22.
Penne, roasted tomatoes, Lee farms ricotta, Parmesan and EVOO
Orecchiette, spicy pork sausage, pepperoncini, Swiss chard and black olives
Summer squash “mac and cheese” Vermont cheddar, shells,Tabasco crumbs
Large Plates
Fried “Confit” of Niman Ranch Pork Spare Ribs
grits, collard greens and a maple sweet and sour
Breast of La Belle Farm Duck
satsuma, salad turnips, spicy fermented pineapple vinegar, carrots, lentils
Seared NEFF Skirt Steak
broccoli, garlic scapes, roasted yukons, Dave’s Caesar dressing and leeks
Sautéed Farm Raised Idaho Trout
zucchini, summer squash, tomato fondue, Italian herbs and feta
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.